Reviewed: Oct. 4, 2012

Thank you for the comments - they were very usefull. I followed many of the suggestions as well as added my own small changes to make the soup more flavorful and full bodied: I roasted all the vegetables including carrots, a red pepper, of course the butternut, as well as a whole head of garlic in olive oil. Added a few chillies to the onion when sautéing and added the roasted garlic purée (which was squeezed out from the whole head of the roasted garlic). Once all was combined I added 1/2 cinnamon stick to the soup with the flavorings after the broth was added (I used homemade beef and chicken broths). At the end I adjusted for taste by adding some honey, since I found the final product not quite sweet enough. It came out a very flavorful bisque and definitely not flat or tasteless as some commenters may have found. This recipe is an excellent starting point and definitely holds its own. Enjoy.

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Reviewer:

ALEKSJAI

Cooking Level: Intermediate

Home Town: Kiev, Kiev (Special City), Ukraine

Living In: North Bergen, New Jersey, USA

Reviewed: Oct. 3, 2012

This was such an easy and delicious dish. I added yellow bell pepper to the mix too. Turned out great! In the future, I will use less broth because I like a thicker 'bisque'. Other than that, I won't change a thing.

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Reviewer:

mamamack77

Reviewed: Oct. 1, 2012

This soup was great! I added some ginger, and topped with a spoonfull of sour cream.

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Reviewer:

Melissa

Reviewed: Sep. 28, 2012

I followed the recipe and the end result was all right. I didn't have heavy cream so I left it out. Next time, I'll use less nutmeg and add the heavy cream.

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Reviewer:

CrystalAnnGonzalez

Cooking Level: Beginning

Living In: Tallahassee, Florida, USA

Reviewed: Sep. 26, 2012

Very good and easy!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Sep. 5, 2012

love

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Reviewer:

megtweit

Reviewed: Sep. 3, 2012

A bit modified, but delicious! I didn't have nutmeg, so I put in a dash of cloves and ginger. And I didn't have cream, so I used 8 oz of cream cheese instead. Oh, and chicken broth instead of vegetable. It was very smooth and decadent.

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Reviewer:

CloversAK

Reviewed: Aug. 14, 2012

I used chicken stock instead of veggie stock. I also used skim milk instead of the cream. LOVED it! Don't skimp on the seasonings.

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Reviewer:

wildcat02

Cooking Level: Beginning

Reviewed: Jul. 11, 2012

Very good soup! I followed the directions for the most part. However I used a Lipton soup mix for the broth (that's all i had in the pantry)... and I added two tbsp of brown sugar. Other than that... I followed the recipe. I would defiantly cook the squash before hand next time, it is a pain to cube... but over all 5 stars. Great for the vegetarians in the family too!

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Reviewer:

jcristo

Reviewed: Jul. 3, 2012

I like others microwave my squash so things go a little faster. I also add a pealed and cored apple. Usually a granny smith apple. I add a tiny bit of cayenne or sometimes a little thyme depending on the mood. Great recipe, thanks for sharing!

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